If your family loves Mexican food, these healthy homemade low carb gluten free tortillas are a must try. The recipe is super easy to make too!
Let’s face it, there’s no doubt you’ll have to learn how to cook things you took for granted when you move to a healthier eating plan.
Luckily, it’s pretty easy to make a lot of those things yourself. So don’t get intimidated just because you haven’t done it before.
Sure, it’s convenient to just grab a package of pre-made food. But, take a look at the ingredients and ask yourself if those are things you really want to put in your body.
Gluten is the #1 thing to avoid because of the many benefits of going gluten-free. And these homemade low carb gluten free tortillas will be your go-to every Mexican night!
The recipe is perfect if you and your family have decided to switch to a healthier lifestyle free of gluten and excess carbs. The tortillas may be light on the carbs but it doesn’t skimp out on the taste at all — hooray!
How to Make Gluten-Free Tortillas
You’ll need the following simple ingredients to make wheat free tortillas that taste amazing:
- almond flour
- coconut flour
- baking powder
- xanthan gum
- sea salt
- warm water
To start, you’ll dump all the ingredients into a food processor or high speed blender. (photo 1) Then process together until a dough ball forms. (photo 2)
The dough is then removed and divided into 8 equal pieces. The dough is then rolled-out in between two pieces of wax paper with a rolling pin or a glass bottle. (photo 3)
You can use a circular dough cutter to make perfectly formed circles, if desired. (photo 4) Tracing around a round bowl also works.
Then, just cook each piece in a skillet on medium high heat for about 1-2 minutes on both sides. (photo 5 &6) If tortilla rises or bubbles are formed, use a spatula to press down to smoothen out the tortilla.
Although regular table salt can be used, we prefer all natural sea salt because it’s less processed and contains more trace minerals. Our favorite brand is Real Salt which is an unrefined mineral salt.
Wheat Free Tortillas
The blend of almond and coconut flour is the what makes these tortillas free of gluten. And, it keeps them light and healthy for all your Mexican lunches and dinners!
Once you master the recipe, you’ll want to make these super easy homemade low carb gluten free tortillas for almost any meal! So keep the recipe in a convenient spot.
They are good for a variety of meals that you can prepare for many occasions like parties and gatherings, family lunches or dinners and even packed lunches for school or work.
You can use the tortillas as a keto wrap to make cheesy roll-ups with some of your favorite fillings. Serve it as a whole roll or slice them up into sushi-like bites!
Or, layer up the tortillas to make thicker low carb quesadillas! Mm-mmm!
They are perfect for making simple lunches like cheese and spinach tortilla melts. And, they are great for quick cold cut sandwiches too!
We also enjoy using them to make ultra thin tortilla pizzas with our favorite toppings! This is great for parties where guests can build up their own pizza.
Cook’s Tips
If you don’t have a griddle, the tortillas can be sized to fit into a skillet. Larger circles can be made, but it’s easier to cook them when smaller.
You can make different flavors of tortillas using spinach, sun dried tomatoes and garlic. Or get creative and use your own add-ins to vary the color and flavor.
Having a variety to choose from on the dinner table allows mixing and matching with different fillings to change things up. This makes the meal more exciting!
These mini breads also work well with light dishes like our easy spinach strawberry walnut salad recipe. So even though they are traditional with Mexican dishes, they don’t have to be limited to that.
Homemade Low Carb Gluten Free Tortillas Recipe
We hope you enjoy these amazing homemade low carb tortillas! And if you don’t have time to cook, you might be interested in reading this guide to low carb bread.
Homemade Low-Carb Gluten Free Tortillas
If your family loves Mexican food, these healthy homemade low carb tortillas are a must try. The recipe is super easy to make too!
Ingredients
- 3/4 cup almond flour
- 1/2 cup coconut flour
- 1/2 teaspoon baking powder
- 1 teaspoon xanthan gum
- 1 teaspoon sea salt
- 2-4 teaspoon luke warm water
Instructions
-
In a food processor, dump all the ingredients in. Blend them together until a ball forms.
-
Remove and divide into 8 equal pieces.
-
Roll out tortillas in between two pieces of wax paper with a rolling pin or a glass bottle.
-
Cut into circles with a knife tracing around a small bowl or use a circular dough cutter.
-
On medium high heat, cook in each piece in a skillet for 1-2 minutes on both sides.
-
If tortilla rises or bubbles are formed, use a spatula to press down to smoothen out the tortilla.
Recipe Notes
Add in spinach, sun dried tomatoes, and or garlic to make flavor variations.
Roll with filling and cut into rounds for pinwheel appetizers.
The tortillas are great as a crust for mini low carb pizza.
Catherine Brown says
August 28, 2018 at 8:12 amThese look delicious. A few questions for you: after cutting, are the scraps easily re-rolled? Can you taste the coconut? Do they freeze well? Would they hold up to a bean filling? I’m intrigued!
Lisa says
August 28, 2018 at 5:07 pmYes. The scraps are easy to re-roll so you can form another tortilla. They are pretty sturdy too. And we don’t think they taste like coconut.
Claudia Lamascolo says
August 28, 2018 at 8:33 amI am always looking for more ideas for low carb and this is perfect I love how you also made them gluten free . These look sensational!
Lisa says
August 28, 2018 at 5:07 pmThanks Claudia! We hope you give them a try.
Kelly Anthony says
August 28, 2018 at 9:10 amWhen I am cutting carbs one of the foods I miss the most is a tortilla so this is the perfect recipe! Now I can cut carbs and have my favorite foods. Thanks for sharing!
Lisa says
August 28, 2018 at 5:08 pmMy pleasure Kelly. Hope you try them.
Jill says
August 28, 2018 at 9:39 amThese look quite simple to make. Great recipe for those following a low-carb diet.
Lisa says
August 28, 2018 at 5:08 pmThey are super easy to make!
Anvita says
August 28, 2018 at 10:05 amI have been milling my own flour lately and would love to try some gluten-free options. This sounds great.
Lisa says
August 28, 2018 at 5:08 pmI tried milling almonds, but discovered that a special grinder is needed to prevent it turning into butter.
Willian says
August 30, 2018 at 8:52 amHello, Thanks for this nice recipe guide.
Will it be ok if I serve the recipe with some fried chicken to my guests?
Lisa says
September 2, 2018 at 11:13 amI don’t see why not.
Mildred Martinez says
September 4, 2018 at 1:27 pmI made these tortillas last night and they are awesome substitute for the traditional wheat flour Mission brand. I used them for chicken quesadillas. Thanks for the recipe!
Lisa says
September 6, 2018 at 5:06 pmYou’re welcome! I’m so glad you enjoyed these homemade tortillas. I think they are better than the mission brand because they are grain free. 🙂
Monica says
October 7, 2018 at 12:41 pmHow do I know the quantities to use for each ingredients? I’m doing the Keto diet and this recipe is perfect!
Thank you
Monica
Lisa says
October 9, 2018 at 7:12 amIt’s in the printable recipe card.
Chrissy says
November 17, 2018 at 1:52 pmI’m trying to make this, but I’ve been mixing for 10 minutes and it still hasn’t formed a “dough ball”. Any suggestions?
Lisa says
November 18, 2018 at 6:27 pmYou can try adding in a little water.
Rita says
February 23, 2019 at 10:30 pmI just found your recipe and wanted to add spinach as per your suggestion. Do I have a decrease/increase any of the ingredients for example the water or flour? I am anxious to try this recipe!!
Lisa says
February 26, 2019 at 8:51 amI’d only add a small amount. There’s not a lot of water in spinach so it shouldn’t have too much impact as long as you don’t add too much.
Melanie says
March 19, 2019 at 10:37 amThis looks AWESOME !!!!!! One question – if you don’t eat all 8 at one time – WHAT – it could happen 🙂 how long would they stay in the fridge and would there be any re-heating required. Thanks for all your recipes !
Lisa says
March 23, 2019 at 6:59 amThey can be stored in the fridge for a couple weeks and heated in the oven or microwave. For longer storage, they can be frozen.
Rebecca Watson says
March 19, 2019 at 7:19 pmI’m dying to try this recipe. I have a tortilla press I purchased in Mexico. Could I use it for this recipe?
Lisa says
March 23, 2019 at 6:58 amA tortilla press should work well to flatten them out.
Cindi says
March 19, 2019 at 7:27 pmI’m trying this recipe right now…it calls for 2-4 TEASPOONS of luke warm water….i’ve added 4 TABLESPOONS and STILL don’t have a dough at all!! What is going wrong????
Lisa says
March 23, 2019 at 6:58 amIt could be the coconut flour. Some is more absorbent than others.